Serves: 6
Total Calories: 39
1. Separately soak dried black and cloud ear mushrooms.
2. With a cleaver, chop chicken, bones and all, in 3-inch sections. Place in a saucepan. Slice ginger root and add, along with red dates, cold water and soaked mushrooms.
3. Bring quickly to a boil then reduce heat, and skim surface to clear. Simmer, covered, 1 hour.
4. Ladle soup and ingredients into individual bowls. Add 1 tablespoon sherry to each and serve.
VARIATION:
* For the sherry, substitute 1 to 2 teaspoons gin for each bowl.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This White-Cooked Chicken In Soup II recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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